Top tips for incorporating St. Patrick’s Day into your nuptials tastefully, including advice from celebrity chefs Rachel Allen and Neven Maguire

1. Wedding menu

Serve native Irish Oysters as a starter. They are a little more expensive than rock oysters but one of the world’s great delicacies, grown all along the west coast of Ireland.

For the main course go for glazed loin of bacon with Irish mist sauce and buttered green spring cabbage. The rich buttered cabbage, slightly salty bacon and sweet Irish mist sauce is so delicious and satisfying.

Individual Irish coffee cakes served in tea cups with Irish whisky caramel and whipped cream makes for a very smart but playful dessert. For drinks serve Black Velvet; one third champagne to two thirds Guinness, best served in a champagne glass.